INGREDIENTS

Ghee, 5½ tablespoons (or melted unsalted butter)

All-purpose flour, ½ cup, plus extra if needed

Chicken broth, 2 2/3 cups (hot)

Heavy cream, 2 cups

Kosher salt, 1 tablespoon plus 1¼ teaspoons, and extra for serving

Freshly ground black pepper, ½ teaspoon plus a pinch, and extra for serving

Shallots, 3 medium (halved lengthwise and roughly chopped)

Garlic, 7 whole cloves

Smoked gouda cheese, 1 pound (coarsely grated)

Whole-wheat pasta shells, 1 pound

Panko bread crumbs, 2 cups

Extra-virgin olive oil, ¼ cup plus 1 tablespoon

EQUIPMENT

Chef’s knife

Cutting board

Measuring cups and spoons

Box grater or food processor

Medium saucepan

Wooden spoon

Whisk

Medium skillet

Blender

Mixing bowls

Fine-mesh sieve

Soup pot

Colander

Ladle

9-inch baking dish